Randy Mosher

Now, here’s a different sort of winter warmer. The fruits and spices are up to you (every abuela has her own ponche recipe). Warm it up, mix with nog, stick a red-hot poker in it … or just enjoy in a snifter by the fireside. ¡Feliz Navidad!

• Beer Recipe
• Barleywine
• Holiday Ale

Randy Mosher dissects the intricate workings of IPAs—from the malt to the hop compounds that make them special and compelling—so we can approach our brews and our sensory vocabulary with deeper thought.

• Flavor Fever
• Aroma
• IPA

Lager is made at the cellular level—and at the cultural one. How far can you push lager—with different ingredients, fermentations, sensory profiles—until it becomes something else? Randy Mosher ponders the science, the traditions, and the pragmatism.

• Lager
• Flavor Fever
• IPL

Hard seltzers and similar flavored beverages have never been so popular. It’s worth taking a clear-eyed look at the processes and flavorings upon which they rely. Randy Mosher takes us behind the curtain.

• Flavor Fever
• Hard Seltzer
• FMBs

Sour and wild beers exist on a complex plane of myriad flavors and aromas produced by bacteria, yeast, ingredients, and by-products. Randy Mosher breaks down the building blocks of what we sense, to help us identify what we enjoy.

• Funk
• Flavor Fever
• Brettanomyces

This smooth-drinking, medium-duty stout takes advantage of the cold-brew method for using black and caramel malts.

• Beer Recipe
• Stout

We are visual creatures—but color is deceptive. Randy Mosher, author of Tasting Beer, shares insights to help us widen our stout vocabulary.

• Stout
• Flavors
• Flavor Fever

Hops can smell like other foods because they share many of the same aroma compounds. Here is Randy Mosher on how to boost your IPAs with ingredients that have those sought-after traits.

• IPA
• Fruit Beer
• Spiced Beer

To warm the cockles of our hearts with beery libations—hot or cool, spiced or not, with or without an extra shot of Christmas spirits—Randy Mosher is here with a red-hot poker and lines of verse.

• Wassail
• Beer Cocktails
• Christmas beer

Randy Mosher, author of Radical Brewing, delves into the decidedly un-radical character of the world’s most unassuming—yet arguably most rewarding—swath of the beer spectrum.

• Pale Lager
• Flavor Fever
• Randy Mosher

As a root of civilization and the soft heart of some of the world’s most drinkable beers, wheat deserves more love.

• Wheat
• Flavor Fever
• Hefeweizen

A nearly forgotten style became a popular plaything in American brewing. Balance, as usual, is the trick—and how to pull it off depends on what you put in it.

• Gose
• Flavor Fever
• Salt